VEGETARIAN RICE-BEAN TACO SALAD

Posted by Carole-Anne on April 1, 2008

Healthy Recipes says this recipe is just the “best” for company with kids or adults and is so easy when you purchase the tortilla salad shells; they really dress up the recipe.  Try to purchase low salt salad shells.

INGREDIENTS:

8 tortilla salad shells (low salt – whole wheat)

3/4 cup low cal Ranch dressing (unless you have another favorite)

1 cup wild rice

1 tbsp extra virgin olive oil 

1 tsp dill freshly cut

1/2 tsp sea salt

1/4 tsp minced garlic

1/2 cup green pepper, diced

1 can drained and rinsed red kidney beans

1 head Romaine lettuce torn into bite size pieces

1 cup light shredded Cheddar cheese

2/3 cup sliced black olives

2 medium hot house tomatoes coarsely chopped

1 medium Spanish onion chopped

Light sour cream

NOW FOLLOW ME:

Set aside Tortilla salad shells, and dressing.

Stir in water, freshly cut dill, sea salt, minced garlic, diced green pepper and beans and wild rice.

Heat mixture to a boil and reduce heat.  Simmer uncovered for 15 minutes, stirring occasionally.  Set aside to cool for 15 minutes.

Mix lettuce pieces, grated Cheddar light cheese, diced tomatoes and chopped onions in a large bowl and toss with your favorite low cal dressing (mine is Ranch) or make your own. 

Add cooled rice and beans mixture and toss lightly with other ingredients.

Add evenly to eight salad taco shells and garnish with light sour cream.  Place in refrigerator until ready to serve.

Healthy Recipes is proud to serve this nutritious meal .   Yummy!  Enjoy your meal.

Healthy Recipe serves 8 people.